Eggplant meatballs pugliesi
Instructions
Peel the eggplant, cut in half lengthwise, appassirla in the oven on the plate with the rounded part facing upwards (180 degrees for 30 minutes).
Remove the skin and mix the pulp with breadcrumbs soaked in vegetable stock already and squeezed, egg, grated ricotta, herbs and spices, salt, pepper.
Form meatballs and let them cook in soup flan.
Ingredients and dosing for 4 persons
- 1 eggplant
- 1 egg
- 50 g of stale bread
- Grated ricotta
- 1 cup of vegetable broth
- Mint leaves
- Parsley
- Nutmeg
- Salt
- Pepper